Introduction to this issue: The cake master teaches you to make old-fashioned honey cake, the whole egg is beaten, the success rate is high, and it is not hard for three days
HuanXi's mother usually runs a dessert shop and likes to exchange baking experiences with everyone in her spare time. Older customers often ask me if I have old-fashioned trough cakes, because my shop is limited in manpower and most of the desserts are handmade by us. So mainly to make birthday cakes and some Western-style desserts, trough cakes and other snacks we do not have the energy to do anymore.
The other day, my mother-in-law asked me if I would make an old-fashioned honey cake. I thought to myself, isn't this squeezing me, I'm a cake maker, can such a simple cake still be? But I immediately understood my mother-in-law's thoughts, she must be like those customers, thinking that the cake shop is selling slot cakes, but I usually never give her them. I immediately made a pot for her when I got home, and my mother-in-law was full of praise after eating it, and showed off to the neighbors.
Through this incident, I also found that many elderly people especially like the old-fashioned anhydrous cake, trough cake, honey cake and so on. I remember eating this kind of cake a lot when I was a kid, and there were small workshops with ingredients. We brought eggs, flour, sugar, and for a few bucks we could make a big pot of cake. However, this cake is rarely eaten now. To tell you the truth, I don't want to make this kind of cake, and baking a big pot won't sell for much money. So today, I will share the production method with you, friends who like to eat old-fashioned cakes can try it for themselves.
This old-fashioned cake, from our professional point of view, is actually a sponge cake with whole eggs. The texture is a bit tighter than the chiffon cake because more flour is used. The chiffon cake, on the other hand, has a higher moisture content, mainly supported by the sent protein, and the taste is more fluffy. Some time ago, the rice cooker cake that the whole network was making was actually a chiffon cake. Is it that most of them have failed and wasted a lot of eggs? Or come and make this old-fashioned honey cake with a higher success rate, without adding a drop of water, the taste is delicate and soft, and it is not hard for three days.
Recipe: 3 eggs, 120 g low gluten flour, 40 g caster sugar, 30 g honey, 30 g corn oil, a pinch of sesame seeds
Production process:
Step 1: Prepare all the ingredients and weigh the flour, sugar, honey, and corn oil separately.
Step 2: The eggs removed from the refrigerator should be warmed first, and the eggs should be soaked in warm water at about 40 degrees for about 10 minutes.
Step 3: Prepare an oil-free and water-free basin, pound in 3 eggs and add all the sugar and honey. (Note: the moisture on the egg should also be wiped clean, otherwise it will not be able to be sent off if you accidentally mix in the water)
Step 4: Beat the eggs at low speed with an electric whisk so that the egg mixture, sugar and honey are completely mixed. At this point, a low-speed whipping prevents a splash.
Step 5: Take a basin larger than the egg bowl, inject about 50 degrees of water, put the egg bowl into the water basin, and beat at high speed. Beat until the egg paste becomes milky white, lift the beaten egg head, the egg paste is dripping very slowly, and draw the "8" word with the dripping egg paste, not disappearing immediately. (Note: This process requires some patience, whole egg beating is more difficult than egg whites, it takes about 10 minutes)
Step 6: Sift the flour into the beaten egg paste and quickly stir well from the bottom up with a spatula. The amplitude of action should be large and rapid, and it is necessary to avoid stirring in circles back and forth to avoid defoaming. When there is a lot of flour, it can be sieved twice, and the first time it is mixed well and then sieved a second time.
Step 7: Add corn oil and use the same technique to quickly stir well.
Step 8: Put the garg on a cup and put the mixed egg paste into the garg.
Step 9: Squeeze the egg paste into a paper cup, squeeze in 6 to 7 points full, or bake it with a continuous mold.
Step 10: On the surface of the cake batter, sprinkle evenly with cooked sesame seeds.
Step 11: Put in the preheated oven, heat up and down at 160 degrees, bake for about 20 minutes, the surface is golden, and it is completely drummed up to bake. (Note: the mixed egg paste can not be placed for a long time, be sure to put it into the oven as soon as possible, so the oven must be preheated in advance, when the eggs can be opened to preheat)
First, do eggs need to be warmed?
Yes, the eggs need to be warmed when the whole egg is beaten, and the eggs are easiest to beat at 40 degrees. When beating eggs, it is best to heat and send them through water, but the temperature should not be too high, otherwise it will affect the stability. Water at about 50 degrees Is fine, because the temperature will be lower across the egg basin.
Second, do I need to drop lemon juice?
Many recipes will tell you to add lemon juice when beating eggs, and the purpose of adding lemon juice is actually to change the acidity and alkalinity of eggs. The less fresh the egg, the more alkaline it is and the harder it is to beat. As long as the eggs are fresh enough, there is no need to add lemon juice. Moreover, white vinegar has the same effect, and there are just a few drops of lemon at home, but there is no need to buy lemon for a few drops of lemon juice. Fresh eggs are king.
Third, why is the baked cake not fluffy?
The reason is that the egg paste is defoamed, and there are two possibilities for defoaming. One is that the egg paste is not in place, and the other is that there is a problem with the method of mixing, the action must be fast, the amplitude should be large, and the long-term stirring will definitely defoam.
Fourth, about the oven
There will be some differences in the temperature of different ovens, and the baking time and temperature should be adjusted according to your own oven. The most important thing is to observe the state, the cake bulges up, the color is golden on it. If it is baked for more than 20 minutes and is not colored, it means that the oven temperature is low, you can adjust it appropriately, and the baking time is too long, which will cause too much water loss in the cake and dry and hard taste. If the egg paste is soon after being put into the oven, it will bulge and crack, it means that the oven temperature is too high, and next time pay attention to lowering the temperature.
Conclusion: This honey cake is a representative of the old-fashioned cake, and the elderly especially like to eat it. Have you learned that you have time to make it for mom and dad to taste. The success rate is higher, it is not hard for three days, and no more waste of materials to make rice cooker cakes.
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